Heat olive oil over medium heat. Add garlic. Add chicken and pork and cook until browned. Remove and set aside.

Add peppers and pureed tomatoes and cook for 1-2 minutes. Add clams.

Add half of chicken stock and half of fish stock, then the rice. Stir and allow to cook for 10 minutes.

Add saffron, remaining seafood and the remainder of the stock. Add the chicken and pork back into the pan. Add a small amount of salt and pepper.

Reduce the heat to low, allow to cook without stirring for about 30 minutes. The rice on the bottom of the pan will brown. This is an integral part of Paella. The browned, not burned, rice on the base of the pan is referred to as socorrat and it is scraped off and eaten as a tasty part of this dish. During this step it is important that the heat is evenly distribute, so rotate the pan occasionally.

Check that the rice is fully cooked. If necessary, add extra stock and cook for a few more minutes.

Remove from heat and leave covered to rest for 5 minutes. Traditionally newspaper is as the cover used for this.

Uncover and place the lemon wedges around the edges as garnish. Enjoy with good Spanish wine.